Binder Syrup Compositions for Bars

Abstract

Compositions of binder syrup for bars and food products, and a method for producing a food product composition. The present invention relates to a binder syrup composition for the formulation of food products containing allulose and low-sugar syrups. The binder syrup composition overcomes the limitations of allulose-containing products, which include product stickiness and difficulty in maintaining the shape and texture of the products. More particularly, the binder syrup compositions described herein contain low-sugar syrups with low monosaccharide and disaccharide content in combination with allulose to impart binding and textural attributes to allulose-containing food products that are comparable to products containing total sugar. Food products containing the allulose binder syrup compositions described herein and methods for producing them are also provided.In a beneficial way, food products that have a reduced calorie and sugar content are provided when using the allulose-containing binder syrup compositions described herein.

Description

1 / 43 Binder Syrup Compositions for Bars

[0001] This application claims priority over provisional patent applications US Nos. 62 / 844829, filed May 8, 2019, and 62 / 895253, filed September 3, 2019, which are incorporated herein by reference in their entirety.

[0002] The invention relates to binder syrup compositions for the formulation of allulose-containing food products and low-sugar syrups with low monosaccharide and disaccharide content. The binder syrup compositions enable the production of food products with reduced sugar and calorie content, while overcoming the limitations of allulose-containing product formulations, including product stickiness and difficulty in maintaining product shape and texture compared to equivalents containing total sugar. Several food product compositions containing the binder syrup composition and methods for their production are also presented.

[0003] Sweeteners and sugars are commonly included in food products. Nutritive sweeteners include sucrose (i.e., table sugar), glucose, fructose, corn syrup (including high-fructose corn syrup), maltose, lactose, molasses, honey, agave, and others. Natural and synthetic sweeteners (i.e., artificial sweeteners) are an alternative to nutritive sweeteners as they provide desirable flavor characteristics as well as other functional properties with significantly lower calorie content. Such sweeteners may include high-potency or high-intensity sweeteners (e.g., Splenda), sugar alcohols or polyols (e.g., xylitol, sorbitol, etc.), stevia-based sweeteners, rare sugars, and the like.

[0004] Allulose (also called D-allulose, psicose, D-psicose) is a non-nutritive sweetener found naturally in certain foods and formulated into various food products and beverages. Allulose is considered a Petition 870250065189, dated 07 / 28 / 2025, page 16 / 110 2 / 43 This sugar is rare because it is found in nature in very small quantities. Allulose provides approximately 70% of the sweetness of sucrose with only 5% of the calories (approximately 0.2 kcal / g) and is often considered a zero-calorie sweetener.

[0005] There is a continuing preference in various food products to reduce consumer intake of nutritive sweeteners in order to provide both calorie reduction and total sugar reduction. Consequently, there has been an increase in the use of natural and synthetic sweeteners in food product compositions. US Publication No. 2016 / 0331014 provides a solid food product with D-allulose syrup containing fructose and other sugars with D-allulose to provide hardness to the product resulting from the rapid hydration of pharmaceutical ingredients, as well as to aid in the improved cohesiveness of a dough bar to reduce stickiness and improve the manufacturing process. However, the products were not reproducible and are contradictory to the formulations according to the invention by exhibiting significant reductions in the hardness of food bar products as the allulose content increases.

[0006] Other food products containing high levels of allulose have been produced in an attempt to provide food products that exhibit the desired sweetening, functional, and bulking properties traditionally provided by nutritive sweeteners. See WO2015 / 075473. However, these formulations fail to adjust the formulation to overcome the high hygroscopicity conferred by the monosaccharides contained in allulose and, therefore, do not provide reduced-sugar food products that exhibit the properties desired by consumers and food manufacturers.

[0007] Consequently, food composition products formulated with a binding syrup composition for bars are disclosed herein. Petition 870250065189, dated 07 / 28 / 2025, page 17 / 110 3 / 43 containing allulose and low-sugar syrups with reduced sugar and calories. Further disclosed in the present invention are food composition products, such as bars, that have hardness and texture profiles equivalent to controls with total sugar that do not benefit from the use of the binder syrup composition for bars to reduce sugar and calories.

[0008] Binder syrup compositions for bars, food product compositions incorporating the binder syrup compositions for bars, and methods for their production are disclosed herein, wherein such compositions may use allulose to reduce sugar and calories in food products while still maintaining hardness and texture profiles equivalent to those of products with total sugar.

[0009] In one embodiment, the binding syrup compositions for bars comprise allulose, and at least one low-sugar syrup and, optionally, an additional syrup, wherein the binding syrup composition for bars has a DP1 + DP2 content of less than about 65% and / or a DP3+ content greater than about 35%. In another embodiment, the low-sugar syrup has a total DP1 and DP2 content of less than 25%, or less than about 20%. In some embodiments, the allulose is a liquid syrup comprising at least about 85% purity, at least about 90% purity, or at least about 95% purity and at least about 65%, by weight, of solids. In some embodiments, allulose is a liquid syrup comprising at least about 85% allulose, 90% allulose, or 95% allulose, with the remainder of the syrup comprising other monosaccharides and / or disaccharides.In some embodiments, the low-sugar syrup has a total DP1 and DP2 content of less than about 25%, less than about 20%, less than about 19%, less than about 18%, less than about 17%, less than about 16%, less than about 15%, less than about 14%, less than about 13%, less than about 12%, less than about 11%, or... Petition 870250065189, dated 07 / 28 / 2025, p. 18 / 110 4 / 43 less than about 10%. In some embodiments, the composition does not include sucrose or any nutritive sweetener. In some embodiments, the composition additionally comprises at least one additional binding ingredient, including at least one of water, glycerin, nut butter, flavorings and / or extracts, flavoring liquor, such as chocolate liquor, salt, oil and maltodextrin, and comprises up to about 50% by weight of the composition, or about 12.5% ​​by weight and about 50% by weight. In some embodiments, allulose comprises between about 7.5% by weight and about 50% by weight of the composition, and low-sugar syrup comprises between about 12.5% ​​by weight and about 75% by weight of the composition.

[0010] In a further embodiment, food product compositions are provided comprising the binding syrup compositions for bars and the dry ingredients. The dry ingredients in the food product may include, for example, one or more of oats, rice, barley, dried fruit, nuts, protein isolate and cocoa powder. The binding syrup composition for bars may additionally include additional binding ingredients, including, for example, at least one of water, glycerin, nut butter, flavorings and / or extracts, flavoring liquor, salt, oil and maltodextrin. In some embodiments, the food product composition is free of at least one of water, glycerin and sucrose.In one embodiment, the food product composition comprises the binding syrup for bars comprising between about 35% and about 65% by weight of the composition and the dry ingredients comprising between about 35% and about 65% by weight of the composition. In still other embodiments, the food product composition is a bar including, for example, a granola bar, a cereal bar, a high-protein bar, a high-fiber bar, a sports nutrition bar, an energy bar, a recovery bar, a confectionery bar, or... Petition 870250065189, dated 07 / 28 / 2025, p. 19 / 110 5 / 43 a bar for breakfast. Beneficially, the food product composition has a hardness measured over 2 weeks (grams-force) that is at least equivalent to or greater than a control formulation with total sugar, or at least a g-force of about 6,000 over 2 weeks.

[0011] In a further embodiment, methods are provided for manufacturing a food product composition that include combining the bar binder syrup composition with dry ingredients, mixing to form a substantially homogeneous food product composition, and molding to form a food product composition in the form of a bar. In one embodiment, the bar binder syrup is initially cooked to at least about 75° Brix, 76° Brix, 77° Brix, 78° Brix, 79° Brix, 80° Brix, 81° Brix, 82° Brix, 83° Brix, or 84° Brix before combining with the dry ingredients. In one embodiment, the methods also include cutting the food product composition into a molded bar.In still other embodiments, the bar is a granola bar, a cereal bar, a high-protein bar, a high-fiber bar, a sports nutrition bar, an energy bar, a recovery bar, a confectionery bar, or a breakfast bar. In still other embodiments, the bar composition employing the binder syrup composition reduces the bar's calories by at least about 10%, at least about 12%, or at least about 15%. In still other embodiments, the bar composition employing the binder syrup composition reduces the bar's sugar content by at least about 20%, at least about 25%, or at least about 30%.

[0012] Various embodiments of the present invention will be described in detail with reference to the drawings, similar reference numbers representing similar parts in all the various views. And although multiple embodiments are disclosed in the present invention, still other embodiments will be evident to those skilled in the art from the detailed description that follows. Petition 870250065189, dated 07 / 28 / 2025, p. 20 / 110 Figure 6 / 43 shows and describes illustrative embodiments. As a result, the reference to various embodiments does not limit the scope of the invention. Additionally, the figures shown here are not limitations for the various embodiments according to the invention and are presented for illustrative purposes only. Consequently, the drawings and detailed description should be considered illustrative and not restrictive in nature. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 shows the hardness measurements versus the initial percentage of dry solids for the compositions evaluated in Example 3.

[0014] All terminology used in the present invention is for the purpose of describing specific embodiments only and is not intended to be limiting in any respect or scope. For example, as used in this descriptive report and the appended claims, the singular forms a, an, and may include the plural forms unless the context clearly indicates otherwise. Additionally, all units, prefixes, and symbols may be indicated in their SI-accepted form. The numerical ranges mentioned in the descriptive report are inclusive of the numbers within the defined range. Throughout this disclosure, various aspects are presented in a range format. It should be understood that the range-format description is for convenience and conciseness only and should not be interpreted as an inflexible limitation to the scope of the invention.Consequently, the description of a range should be considered as having specifically revealed all possible subranges, as well as individual numerical values ​​within that range (for example, 1 to 5 includes 1, 1.5, 2, 2.75, 3, 3.80, 4 and 5).

[0015] In order for the present invention to be readily understood, certain terms are defined first. Unless otherwise defined, all technical and scientific terms of the present invention have the same meaning as commonly understood by those skilled in the art to which this invention pertains. Petition 870250065189, dated 07 / 28 / 2025, page 21 / 110 7 / 43 invention. Many similar, modified, or equivalent methods and materials to those described herein may be used in the practice of the embodiments without undue experimentation. In the description and claims of the embodiments, the following terminology shall be used in accordance with the definitions set forth below.

[0016] The term "approximately," as used herein, refers to variations in numerical quantity that may occur, for example, through typical measuring and handling procedures; through inadvertent error in these procedures; through differences in the manufacture, source, or purity of ingredients; and the like. Whether or not modified by the term "approximately," the claims include quantities equivalent to those amounts.

[0017] As used herein, the term DE or dextrose equivalent refers to the degree of starch hydrolysis, specifically reducing the value of a starch hydrolysate compared to the reduction in value of an equal weight of dextrose, expressed as a percentage, on a dry basis, as measured by the Lane Eynon method described in Standard Analytical Method E-26, Corn Refiners Association, 6th edition, 1977, pages 1 to 3.

[0018] For use in the present invention, the term DP refers to the number of saccharide units. For example, the saccharide DP1 refers, in the present invention, to a monosaccharide, such as dextrose.

[0019] As used herein, the term free refers to compositions that are completely devoid of the component or that have such a small amount of the component that it does not affect the performance of the composition. The component may be present in the form of an impurity or contaminant and must be less than 0.5% by weight.

[0020] The terms wt%, %, by weight, percentage by weight, percent, by weight and variations thereof, as used herein, refer to the concentration of a substance as the weight of that substance divided by the total weight of the Petition 870250065189, dated 07 / 28 / 2025, page 22 / 110 8 / 43 composition and multiplied by 100. It is understood that, as used herein, percent, % and the like are intended to be synonymous with percentage by weight, %, by weight, etc.

[0021] The methods and compositions may comprise, consist essentially of, or consist of the components and ingredients, as well as other ingredients described herein. As used herein, the phrase consisting essentially of means that the methods and compositions may include additional steps, components, or ingredients, but only if the additional steps, components, or ingredients do not substantially alter the basic and innovative characteristics of the claimed methods and compositions. Binder syrup compositions for bars

[0022] Binder syrup compositions for bars include allulose syrups and low-sugar syrups that have low monosaccharide and disaccharide content. The binder syrup composition for bars reduces the DP1 + DP2 content of low-sugar syrups in combination with allulose to reduce the caloric and / or sugar content, while maintaining the desired attributes, e.g., texture, hardness, stickiness, and shape, and the binding capabilities of a full-sugar bar food product, also enabling the removal of corn syrup from the syrup and food products. In another embodiment, increasing the DP3+ content (trisaccharide and larger saccharides) of the binder syrup for bars increases the stability of the food composition containing the binder syrup for bars during the shelf life of the composition.In additional embodiments of binder syrup compositions for bars and food product compositions containing such syrups, corn syrups are replaced by allulose and the formulations are further modified by combining... Petition 870250065189, dated 07 / 28 / 2025, page 23 / 110 9 / 43 low-sugar syrups with allulose to obtain the improved low-calorie, low-sugar food compositions described herein.

[0023] In exemplary embodiments, the bar binder syrup compositions have a DP1 + DP2 content of less than about 65% and / or a DP3+ content greater than about 35%. In other embodiments, the bar binder syrup composition has a DP3+ to DP1 content ratio greater than about 0.5. In still other embodiments, the bar binder syrup composition has a DP1 to DP3+ content ratio less than about 2.0. In further embodiments, the bar binder syrup contains an allulose to low-sugar syrup ratio of about 25:75 to about 75:25. Example binder syrup compositions for bars are shown in Table A as a percentage by weight (dry basis). Table A Material | First sample range in %, by weight | Second sample range in %, by weight | Third sample range in %, by weight | Allulose | 7.5-50 | 15-50 | 15-37.5 | Low-sugar syrups | 12.5-75 | 12.5-50 | 15-45 | Additional binding ingredients | 0-50 | 12.5-50 | 20-45 Allulose

[0024] Binder syrup compositions for bars include a source of allulose. Allulose is a commercially available monosaccharide that has the following structure, which is a C3 epimer of D-fructose: Petition 870250065189, dated 07 / 28 / 2025, page 24 / 110 10 / 43 ch2oh c—0 IH—C—OH I 11—C—Oil I Il—c—on I CH.OH

[0025] Allulose is available in crystalline form or in the form of a syrup comprising allulose. The syrup forms comprise allulose in varying amounts of solids percentage (generally between about 60% and about 90% by weight).

[0026] An exemplary allulose source is available under the trade name ASTRAEA® Liquid Allulose, with 95% purity (dry solids basis, ds or DS) and 74% solids. Additional allulose sources may have a purity (expressed as % by weight of allulose, based on the total weight of the allulose source) of at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or at least 99.9%, or 100% pure allulose. Additional allulose sources may have a solids percentage of at least about 65%, at least about 70%, at least about 75% or more.

[0027] In some embodiments, the allulose source is a mixture of allulose and additional monosaccharides and disaccharides, determined according to the degree of purity of the allulose. In some embodiments, the allulose source may be a mixture of allulose and one or more other sugars, such as fructose. In some embodiments, the allulose source is a syrup comprising from about 85% by weight to about 95% by weight of allulose and from about 5% by weight to about 15% by weight of monosaccharides and disaccharides, based on the dry matter content of the syrup. Petition 870250065189, dated 07 / 28 / 2025, page 25 / 110 11 / 43

[0028] In one embodiment, the allulose comprises from about 7.5% by weight to about 50% by weight of the binding syrup composition for bars, from about 15% by weight to about 50% by weight of the binding syrup composition for bars, from about 15% by weight to about 37.5% by weight of the binding syrup composition for bars, or from about 15% by weight to about 30% by weight of the binding syrup composition for bars.

[0029] In another embodiment, allulose comprises from about 5% by weight to about 20% by weight of the composition of a food product, from about 10% by weight to about 20% by weight of the composition of a food product, from about 10% by weight to about 15% by weight of the composition of a food product, or from about 10% by weight to about 12% by weight of the composition of a food product. Syrups with low sugar content

[0030] Binder syrup compositions for bars include at least one low-sugar syrup that has a low content of monosaccharides and disaccharides. In some embodiments, binder syrup compositions for bars include a combination of at least two low-sugar syrups that have a low content of monosaccharides and disaccharides. Low content of monosaccharides and disaccharides (DP1 and DP2, respectively), as referred to in the present invention, means at least about 50%, 55%, 60%, 70% or less DP1 and DP2 compared to syrup with full sugar (i.e., with glucose, corn syrup or standard tapioca syrup). In an exemplary embodiment, a DP1 and DP2 content of a low-sugar syrup has at least a DP1 and DP2 content of 50% less compared to a syrup with full sugar.

[0031] In another embodiment, the low-sugar syrup(s) have a DP1 and DP2 content of less than about 25%, less than about Petition 870250065189, dated 07 / 28 / 2025, page 26 / 110 12 / 43 20%, less than approximately 18%, less than approximately 17%, or less than approximately 16%.

[0032] Exemplary low-sugar syrups are available under the trade names VERSASWEET® 1524 glucose syrup, VERSASWEET® 1526 glucose syrup, VERSASWEET® 1526 NGM glucose syrup, VERSASWEET® 1531 glucose syrup, STABLESWEET® glucose syrup, BIOLIGIO® ML6810 glucose syrup, MULTIVANTAGE® syrup, VERSYRA™ corn syrup and CLEARDEX® corn syrup.

[0033] In other embodiments, low-sugar syrup is combined with additional sugar syrup to help reduce the combined total monosaccharide and disaccharide (DP1 and DP2, respectively) content of the binder syrup composition for bars. For example, in certain embodiments, such as cereal bars (e.g., non-protein bars), the combination of allulose, low-sugar syrup, and optional additional sugar syrup results in DP1 and DP2 content ranging from about 8% to about 15%, about 8% to about 13%, or from about 8% to about 12%.In still other embodiments, such as protein bars, the combined content of monosaccharides and disaccharides (DP1 and DP2, respectively) of allulose, low-sugar syrup and optional additional sugar syrup of the binder syrup composition for bars is less than about 65%, less than about 60%, less than about 55%, less than about 50%, less than about 45%, less than about 40%, less than about 35%, less than about 30%, or less than about 25%.

[0034] In a beneficial manner and without limiting any specific mechanism of action or theory of the invention, the combination of low-sugar syrup with allulose in the binding syrup for bars overcomes the high monosaccharide content (DP1) and hygroscopicity of allulose, conferring attributes Petition 870250065189, dated 07 / 28 / 2025, page 27 / 110 13 / 43 textural and binding characteristics desirable to the food product compositions in which the binding syrup for bars is formulated.

[0035] In one embodiment, the low-sugar syrup (or syrups) comprises from about 12.5% ​​by weight to about 75% by weight of the binding syrup composition for bars, from about 12.5% ​​by weight to about 50% by weight of the binding syrup composition for bars, from about 15% by weight to about 45% by weight of the binding syrup composition for bars.

[0036] In another embodiment, the low-sugar syrup (or syrups) comprises from about 5% by weight to about 30% by weight of the food product composition, from about 5% by weight to about 20% by weight of the food product composition, from about 8% by weight to about 18% by weight of the food product composition, from about 10% by weight to about 15% by weight of the food product composition.

[0037] In yet another embodiment, the low-sugar syrup(s) replace or substantially reduce the use of nutritive sweeteners, such as sucrose, glucose, fructose, corn syrup, high-fructose corn syrup, etc., in the binder syrup, so that the nutritive sweeteners contained in the binder syrup compositions for bars described herein can be reduced by at least about 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90% or 100%. Additional binding ingredients

[0038] Binder syrup compositions for bars may optionally include additional binding ingredients. The presence of additional binding ingredients will vary based on the specific food product formulated with the binder syrup composition for bars. Exemplary additional binding ingredients include, for example, water, glycerin, nut butters, flavorings and / or extracts (per Petition 870250065189, dated 07 / 28 / 2025, page 28 / 110 14 / 43 example, vanilla extract, maple, malt) and / or flavoring liquor (e.g., chocolate liquor which is a chocolate mass containing equal parts of cocoa solids and cocoa butter), salt, fats and oils (e.g., canola oil), bulking agents including starches (e.g., maltodextrin, polydextrose, xanthan gum, guar gum, soluble corn fiber and the like), polyols (e.g., sorbitol, maltitol, erythritol and the like) and other sweeteners or co-sweeteners (e.g., corn syrup / glucose solids). Any combinations of the additional binding ingredients may be incorporated into the binding syrup compositions for bars.

[0039] In some embodiments, the binding syrup composition for bars is free of at least one of water, glycerin, and sucrose. In other embodiments, the binding syrup composition for bars includes a maltodextrin with a reduced DE with lower DP1 + DP2 to further reduce the DP1+DP2 content. In one embodiment, the maltodextrin has a DE equal to or less than 18, or equal to or less than 10. In other embodiments, the binding syrup composition for bars is free of maltodextrin and replaced by a low-sugar syrup.

[0040] In yet another embodiment, the additional binding ingredients comprise from about 0% by weight to about 50% by weight of the binding syrup composition for bars, from about 12.5% ​​by weight to about 50% by weight of the binding syrup composition for bars, or from about 20% by weight to about 45% by weight of the binding syrup composition for bars.

[0041] In yet another embodiment, the additional binding ingredients comprise from about 0% by weight to about 25% by weight of the food product composition, from about 5% by weight to about 20% by weight of the food product composition, from about 10% by weight to Petition 870250065189, dated 07 / 28 / 2025, page 29 / 110 15 / 43 approximately 20% by weight of the composition of a food product, or from approximately 10% by weight to approximately 15% by weight of the composition of a food product. Food products containing binding syrup compositions for bars

[0042] Various food products can be produced using binder syrup compositions for bars comprising allulose and low-sugar syrups, including, for example, baked goods and bars. In one embodiment, the food product composition is a bar. Exemplary bars include, for example, granola bars, cereal bars, high-protein bars, high-fiber bars, sports nutrition bars, energy bars, recovery bars, confectionery bars, breakfast bars, and the like. The bars may include cereals, nuts, seeds, proteins, and / or fruit bars.

[0043] In one embodiment, the food product composition comprises the binding syrup composition for bars and dry ingredients. Exemplary dry ingredients include, for example, cereals, oats, rice, barley, dried fruits, oilseeds, protein isolate, spices, vegetables and vegetable products, legumes and legume-derived products, starch-based ingredients, proteins, cocoa powder, chocolate chips, dietary fiber, protein crisps, and the like. In one embodiment, the dry ingredients comprise from about 50% to about 70% by weight of the food product composition, from about 55% to about 70% by weight of the food product composition, from about 55% to about 60% by weight of the food product composition, or about 60% by weight of the food product composition.

[0044] Exemplary food product compositions are shown in Tables B and C as a percentage by weight (dry basis). Petition 870250065189, dated 07 / 28 / 2025, page 30 / 110 16 / 43 Table B Material First sample range %, by weight Second sample range %, by weight Third sample range %, by weight Allulose 5-20 10-20 10-15 Low-sugar syrups 5-20 8-18 10-15 Additional binding ingredients 0-50 5-45 10-45 Dry ingredients 25-70 30-70 30-65 Table C Material First sample range %, by weight Second sample range %, by weight Third sample range %, by weight Composition of binder syrup for bars 30-75 30-70 35-70 Dry ingredients 25-70 30-70 30-65

[0045] In one embodiment, the binding syrup composition for bars comprises about 40%, by weight, of the food product composition, and the dry ingredients comprise about 60%, by weight, of the food product composition.

[0046] In another embodiment, the food product composition containing the bar binder syrup composition achieves at least about 10%, at least about 12%, or at least about 15% calorie reduction compared to a control food product containing corn syrup (e.g., corn syrup 42DE) instead of the bar binder syrup composition described herein. In a further embodiment, the food product composition containing the bar binder syrup composition achieves at least about 20%, at least about 25%, or at least about 30% sugar reduction compared to a control food product. Petition 870250065189, dated 07 / 28 / 2025, page 31 / 110 17 / 43 containing corn syrup instead of the binding syrup composition for bars described herein.

[0047] In one embodiment, the food product composition containing the bar binder syrup composition described herein has an equivalent hardness compared to a total sugar control food product composition that does not contain the bar binder syrup composition (both measured in grams-force as a hardness value and based on sensory evaluations). As mentioned herein, a total sugar or total sugar control product refers to a composition that does not contain a bar binder syrup composition described herein and instead contains an equivalent total sugar composition that is substantially produced with (at least about 95% of the sugar source) 40-43 DE corn syrup and / or 60-63 DE corn syrup.In yet another embodiment, the 2-week hardness of a food bar containing the binder syrup composition described herein is at least equal to or greater than that of a food bar containing a corn syrup control composition (herein referred to as the total sugar control) measured by average hardness (grams-force) as presented in the examples. In another embodiment, the 2-week hardness of a chewable bar formulation containing the binder syrup composition described herein is at least about 6,000 grams-force. Grams-force is a peak force measurement of the maximum force that occurs during the first compression of the bar. Preparation methods

[0048] The method of manufacturing a food product composition comprising the binder syrup composition for bars includes the steps of combining the binder syrup composition for bars at a point of use, such that the allulose and the low-sugar syrup are Petition 870250065189, dated 07 / 28 / 2025, page 32 / 110 18 / 43 combined to form the binding syrup composition for bars, and then also combined with the dry ingredients.

[0049] The binding syrup composition for bars is heated to a desired Brix measurement (a measurement of the sugar content in aqueous solution, where one degree Brix represents 1 gram of sucrose in 100 grams of solution). In one embodiment, the binding syrup composition for bars is heated to a Brix measurement of at least about 75° Brix, 76° Brix, 77° Brix, 78° Brix, 79° Brix, 80° Brix, 81° Brix, 82° Brix, 83° Brix, or 84° Brix or another desired Brix measurement. In another embodiment, allulose is added to the low-sugar syrup and any additional syrups and / or binding agents comprising the binding syrup composition for bars and heated to the desired Brix. The heated binding syrup composition for bars is then combined with the dry ingredients.

[0050] In one embodiment, the binding syrup composition for bars comprises between about 35% and about 65% by weight of the food product composition, and the dry ingredients comprise between about 35% and about 65% by weight of the food product composition. In another embodiment, the binding syrup composition for bars comprises between about 35% and about 45% by weight of a chewable food product composition, and the dry ingredients comprise between about 55% and about 65% by weight of the chewable food product composition. In another embodiment, the binding syrup composition for bars comprises about 40% by weight of the chewable food product composition, and the dry ingredients comprise about 60% by weight of the chewable food product composition.In yet another embodiment, the binding syrup composition for bars comprises between approximately 60% and approximately 65% ​​by weight of a high-quality food product composition. Petition 870250065189, dated 07 / 28 / 2025, page 33 / 110 19 / 43 protein content, and the dry ingredients comprise between about 35% and about 40% by weight of the high-protein food product composition. In yet another embodiment, the binding syrup composition for bars comprises about 63% by weight of the high-protein food product composition, and the dry ingredients comprise about 37% by weight of the high-protein food product composition. The combination of the binding syrup composition for bars and dry ingredients is then mixed to form a substantially homogeneous food product composition.

[0051] The methods may also include the steps of molding the food product composition and cutting the food product composition into desired shapes and sizes.

[0052] Beneficially, the use of the binder syrup composition for bars reduces the calories in the bar by at least about 10%, at least about 12%, or at least about 15% compared to a bar made with corn syrup. As an additional benefit, the use of the binder syrup composition for bars reduces the sugar content of the bar by at least about 20%, at least about 25%, or at least about 30% compared to a bar made with corn syrup. Both the calorie reduction and the reduction in sugar content are achieved while maintaining a substantially similar hardness (both measured in gram-force as a hardness value and based on sensory evaluations) of the food product compared to a control produced with corn syrup. Examples

[0053] The embodiments of the present invention are further defined in the following non-limiting examples. It should be understood that these examples, while indicating certain embodiments of the invention, are provided for illustrative purposes only. From the above discussion and these examples, the Petition 870250065189, dated 07 / 28 / 2025, p. 34 / 110 20 / 43 skilled in the art can determine the essential features of the present invention and, without departing from the spirit and scope thereof, can make various alterations and modifications to the embodiments of the invention to adapt them to various uses and conditions. In this way, various modifications of the embodiments of the invention, in addition to those shown and described herein, will be evident to those skilled in the art from the aforementioned description. These modifications are also intended to be within the scope of the appended claims. Example 1 Manufacture and analysis of chewy granola bars containing a binder syrup composition for bars.

[0054] Chewy granola bars were prepared by cooking the respective binder syrup compositions for bars at 82.5° Brix and combining them with the dry ingredients. The bars were shaped and cut into 3 x 10 cm pieces.

[0055] Hardness was measured at the 2-week time mark, which is considered the time period for the bars to fully harden. Bar hardness was assessed using the bar cutting test with texture analysis (Stable Micro Systems TAXT2 texture analyzer) as follows: 1) Use a 30 kg or 50 kg load cell; 2) Fix a TA chisel blade at 45°; 3) Adjust the analyzer settings as follows: (i) Option: Return to the beginning (special tests); (ii) Test mode: Compression; (iii) Pre-test speed: 2 mm / s; (iv) Test speed: 3 mm / s; (v) Post-test speed: 10 mm / s; (vi) Target mode: Distance, 14 mm; Petition 870250065189, dated 07 / 28 / 2025, p. 35 / 110 21 / 43 (vii) Activation type: Automatic; (viii) Activation force: 15 g; and (ix) Data capture points: 200 pps.

[0056] Center the bar under the blade so that the long edge of the bar is perpendicular to the blade's edge. Record firmness (peak force (g)). Take 3 readings per sample from 5 individual bars, totaling 15 readings.

[0057] The water activity of the bars was also measured as follows (using Rotronic HygroLab3): 1) Fill the analysis container to the center line with crumbled bar pieces; and 2) Record the average of 4 replicates.

[0058] The allulose used in this study is a liquid allulose, with 95% purity and 74% solids. Table 1 shows a control chewy granola bar formulation in which the main component of the binder syrup is corn syrup with 42DE as in Example 1A. Table 1 also shows chewy granola bar formulations containing 5% and 10% allulose (dry basis) to replace a portion of the corn syrup with 42DE as in Examples 1B and 1D. TABLE 1: Chewy granola bar formulas containing 5% and 10% allulose Petition 870250065189, dated 07 / 28 / 2025, page 36 / 110 22 / 43 Ingredients Control corn syrup with 42DE 5% allulose + corn syrup with 42DE 5% allulose + SLS 10% allulose + corn syrup with 42DE 10% allulose + SLS 10% allulose + SLS (sucrose-free) Example 1A Example 1B Example 1C Example 1D Example 1E Example 1F % % % % % % Dry ingredients Toasted oats 20.36 20.36 20.36 20.36 20.36 20.36 Crispy rice 16.23 16.23 16.23 16.23 16.23 16.23 Barley flakes 13.66 13.66 13.66 13.66 13.66 13.66 Dried cranberries 9.75 9.75 9.75 9.75 9.75 9.75 Binding ingredients Corn syrup with 42DE 21.99 15.78 -- 9.58 -- -- Liquid allulose -- 6.76 6.76 13.51 13.51 13.51 Low sugar syrup (LSS) -- -- 16.10 -- 9.77 11.79 Water 1.98 1.43 1.11 0.87 0.68 0.26 Extra fine sugar 1.59 1.59 1.59 1.59 1.59 — Malt extract 2.29 2.29 2.29 2.29 2.29 2.29 Glycerin 2.32 2.32 2.32 2.32 2.32 2.32 Salt 0.25 0.25 0.25 0.25 0.25 0.25 Canola oil 3.07 3.07 3.07 3.07 3.07 3.07 Maltodextrin, 18DE 6.18 6.18 6.18 6.18 6.18 6.18 Flavoring Vanilla extract 0.17 0.17 0.17 0.17 0.17 0.17 Maple flavor 0.17 0.17 0.17 0.17 0.17 0.17 Total 100 100 100 100 100 100

[0059] It was observed that when standard 42DE corn syrup was replaced with allulose, the binding properties and texture of the formed bars were noticeably different from those of the control (see data in Table 2). As the allulose content increased, the binding properties worsened, with a decrease in the resulting hardness of the bars, making the shape of the bars less stable. Petition 870250065189, dated 07 / 28 / 2025, page 37 / 110 23 / 43

[0060] Additional chewy granola bar formulations were prepared by adding low-sugar syrup, which is a low-sugar syrup with a monosaccharide and disaccharide content of less than 16%, to chewy granola bar formulations containing 5% and 10% allulose (dry basis), which are presented in Table 1 as Examples 1C and 1E. The low-sugar syrup replaced the corn syrup with 42DE that remained in the 5% and 10% allulose formulations of Examples 1B and 1D shown in Table 1. An additional chewy granola bar formulation shown as Example 1F in Table 1 was prepared, whereby the sucrose in the binder syrup was also replaced by the low-sugar syrup in the chewy granola bar formulation containing 10% allulose presented as Example 1D in Table 1.In all formulations, the syrup and water contents were adjusted to maintain a constant initial dry solids content in the binder syrups.

[0061] The DP distribution of corn syrup with 42DE, low-sugar syrup, and liquid allulose is shown in Table 2. As mentioned, the addition of allulose increased the DP1 content of the syrup and reduced the viscosity of the syrup, resulting in more crumbly bars with a softer texture due to a decrease in binding properties, which is undesirable. Low-sugar syrup contains half the amount of DP1 and DP2 content (approximately 16%) compared to corn syrup with 42DE (approximately 34%). Therefore, replacing corn syrup with 42DE with low-sugar syrup reduces the DP1 and DP2 content in the binding syrup, improving the binding properties of the binding syrup for bars and the resulting textural attributes in the finished bar. TABLE 2: DP distribution for corn syrup with 42DE, low-sugar syrup, and liquid allulose (dry basis) Ingredient DP distribution (% of area) DP1 DP2 DP3+ Petition 870250065189, dated 07 / 28 / 2025, page 38 / 110 24 / 43 Corn syrup with 42DE 20.2 13.9 65.9 Low sugar syrup 4.9 11.0 84.1 Liquid allulose 99.8 0.1 0.1

[0062] Tables 3A and 3B show the binder syrups evaluated, including binder syrups with total sugar and the DP1, DP2 and DP3+ contents of the binder syrups evaluated, in percentages.

[0063] Table 3A shows the DP1, DP2, and DP3+ content of the binder syrup compositions for chewy granola bars. Replacing the standard 42DE corn syrup with low-sugar syrup brings the DP1 and DP2 content closer to that of the Control bar in Example 1A, improving the binding and textural attributes. Removing sucrose from the formula further reduced the DP2 content. Low-sugar syrups allow for additional sugar reduction compared to using standard 42DE corn syrup (as in the control Example 1A). TABLE 3A: DPI, DP2 and DP3+ content of the binder syrups for chewy granola bars (including allulose) used in Examples 1A to 1F. Binder syrup for bars DP1 (% db) DP2 (% db) DP1 + DP2 (% db) DP3+ (% db) Example 1A 4.68 4.40 9.08 17.82 Example 1B 8.67 3.71 12.38 14.52 Example 1C 6.72 3.33 10.05 16.95 Example 1D 12.65 3.01 15.66 11.22 Example 1E 11.48 2.79 14.27 12.70 Example 1F 11.55 1.37 12.92 14.05 TABLE 3B: DP content converted to percentage in the binding syrup Binding syrup for bars DP1 (%) DP2 (%) DP1 + DP2 (%) DP3 + (%) Example 1A 17.40 16.35 33.75 66.25 Example 1B 32.23 13.79 46.02 53.98 Example 1C 24.89 12.33 37.22 62.78 Example 1D 47.06 11.20 58.26 41.74 Example 1E 42.57 10.34 52.91 47.09 Petition 870250065189, dated 07 / 28 / 2025, page 39 / 110 25 / 43 Example 1F 42.83 5.08 47.91 52.09

[0064] Table 4 shows the hardness results of chewy granola bar formulations prepared with 5% and 10% allulose. As mentioned earlier, the hardness of the bar decreased as the allulose level increased up to 10% (from 1A to 1B to 1D). For chewy granola bar formulations containing 5% and 10% allulose, the combination of allulose and SLS resulted in the hardness values ​​moving towards the Control compared to allulose in combination with standard corn syrup with 42DE (1C versus 1B and 1E versus 1D); the removal of sucrose and its replacement with SLS also helped to increase the hardness, making the bars containing 10% allulose very comparable to the control bars (1F very comparable to 1A). TABLE 4. Hardness results for chewy granola bars containing 5% and 10% allulose after 2 weeks. Chewy granola bar formulations. Average hardness (g-force) 2 weeks. Example 1A 6.219±706. Example 1B 5.204±766. Example 1D 3.851±605. Example 1C 5.837±696. Example 1E 4.351±534. Example 1F 6.351±948.

[0065] Additional chewy granola bars were formulated with increased allulose content. Table 5 shows the chewy granola bar formulations with 12% and 15% allulose (dry basis) as Examples 1G to 1L. It was not possible to prepare bars with only 12% and 15% allulose incorporation (the remainder of the main binder syrup being standard corn syrup 42DE), as the resulting binder syrup was unable to bind satisfactorily to the granola and other larger ingredients. Therefore, formulations were produced in which SLS was used along with several other formulation changes to Petition 870250065189, dated 07 / 28 / 2025, page 40 / 110 26 / 43 to improve binding properties and textural attributes. These formulation changes included water removal, sucrose removal, glycerin reduction and / or removal, and replacement of 18DE maltodextrin (MDX) with 10DE maltodextrin. TABLE 5: Chewy granola bar formulas containing 12% and 15% allulose Ingredients 12% allulose + SLS (50% glycerin) 12% allulose + SLS (without glycerin) 12% allulose + SLS (50% glycerin, MDX 10DE) 12% allulose + SLS (50% glycerin, without MDX) 15% allulose + SLS (without glycerin, MDX 10DE) 15% allulose + SLS (without glycerin, without MDX) 1G 1H 1I 1J 1K 1L % % % % % % Toasted Oats 20.36 20.36 20.36 20.36 20.36 20.36 © Crispy Rice 16.23 16.23 16.23 16.23 16.23 16.23 S' w Barley flakes 13.66 13.66 13.66 13.66 13.66 13.66 — Dried cranberries 9.75 9.75 9.75 9.75 9.75 9.75 LSS 10.50 11.66 10.50 16.67 7.60 13.78 tS Liquid aulose 16.22 16.22 16.22 16.22 20.27 20.27 S. Malt extract 2.29 2.29 2.29 2.29 2.29 2.29 w Glycerin 1.16 — 1.16 1.16 — — 1 Salt 0.25 0.25 0.25 0.25 0.25 0.25 σ .

[0066] Tables 6A and 6B show the DP1, DP2 and DP3+ content for bars with 12% and 15% allulose, according to Table 5. TABLE 6A: DP1, DP2 and DP3+ content of the binding syrups for chewy granola bars Petition 870250065189, dated 07 / 28 / 2025, page 41 / 110 27 / 43 Binding Syrup for Bars DP1 (% db) DP2 (% db) DP1 + DP2 (% db) DP3+ (% db) Example 1G 13.51 1.27 14.78 13.24 Example 1H 13.56 1.38 14.94 14.03 Example 1I 13.45 1.04 14.49 13.53 Example 1J 13.63 1.47 15.10 12.09 Example 1K 16.34 0.79 17.13 11.58 Example 1L 16.52 1.21 17.73 10.12 ​TABLE 6B: DP content converted to percentage in the binding syrup Binding syrup for bars DP1 (%) DP2 (%) DP1 + DP2 (%) DP3 + (%) Example 1G 48.22 4.53 52.75 47.25 Example 1H 46.81 4.76 51.57 48.43 Example 1I 48.00 3.71 51.71 48.29 Example 1J 50.13 5.41 55.54 44.46 Example 1K 56.91 2.75 56.97 40.33 Example 1L 59.32 4.34 63.66 36.34

[0067] Table 7 shows the hardness results for chewy granola bars prepared with 12% and 15% allulose. As mentioned earlier, simply replacing the allulose at these levels with standard 42DE syrup resulted in unsatisfactory binding properties and did not allow for successful bar formation. As the allulose content increased, the extent of the problem also increased. Therefore, in addition to the formulation with low sugar syrup (LSS), other adjustments to the formulation were implemented to approximate the texture profile to that of the control. Acceptable bars with higher allulose inclusion levels could be produced by removing sucrose, reducing / removing glycerin, replacing 18DE maltodextrin with 10DE maltodextrin, and replacing maltodextrin with LSS. With a 12% allulose content, a bar hardness closer to the control was obtained when SLS was used and glycerin was eliminated.With a 15% allulose content, a bar hardness closer to that obtained was achieved. Petition 870250065189, dated 07 / 28 / 2025, page 42 / 110 28 / 43 Control when LSS was used and a maltodextrin with a lower DE was employed. TABLE 7: Hardness results for chewy granola bars containing 12% and 15% allulose after 2 weeks. Chewy granola bar formulations. Average hardness (g-force) 2 weeks. Example 1A 6.219±706. Example 1G 4.674±627. Example 1H 6.262±546. Example 1I 5.683±490. Example 1J 5.159±977. Example 1K 5.538±740. Example 1L 5.362±610

[0068] Table 8 shows the percentage reduction in calories and sugar for the chewy bar formulations containing 5% and 10% allulose. Calorie reductions of approximately 5% and 10% were achieved using 5% and 10% allulose, respectively, in the chewy granola bar formulation. Sugar reduction ranged from 9.5% to 33.3%; additional sugar reduction was achieved by using a low-sugar syrup instead of a 42DE corn syrup. The sugar reduction did not include allulose as a sugar content. TABLE 8. Percentage reduction in calories and sugar for chewy granola bar formulations containing 5% and 10% allulose. Example 1A Example 1B Example 1C Example 1D Example 1E Example 1F Calories (kcal / 100 g) 368 350 350 332 332 332 Calorie reduction (%) ND 4.9 4.9 9.8 9.8 9.8 Sugars (g / 100 g) 21 19 17 17 16 14 Sugar reduction (%) ND 9.5 19.0 19.0 23.8 33.3 Petition 870250065189, dated 07 / 28 / 2025, page 43 / 110 29 / 43

[0069] Table 9 shows the percentage reduction in calories and sugar for the chewy bar formulations containing 12% and 15% allulose. Calorie reductions of 12% to 17% were obtained using 12% and 15% allulose, respectively, in the chewy granola bar formulation. The sugar reduction ranged from 28.6% to 33.3%. TABLE 9: Percentage reduction in calories and sugar for chewy granola bar formulations containing 12% and 15% allulose Example 1G Example 1H Example 1I Example 1J Example 1K Example 1L Calories (kcal / 100 g) 323 322 323 319 310 306 Calorie reduction (%) 12.2 12.5 12.2 13.3 15.8 16.8 Sugars (g / 100 g) 14 14 14 15 14 14 Sugar reduction (%) 33.3 33.3 33.3 28.6 33.3 33.3

[0070] Table 10 shows the water activity results for chewy granola bars prepared with 5%, 10%, 12%, and 15% allulose. The water activity results for the chewy granola bar were lower for all bars containing allulose compared to the control with total sugar. Replacing maltodextrin with 10DE for LSS in the bar with 15% allulose further reduced the water activity. TABLE 10: Water activity results for chewy granola bar formulations with 5%, 10%, 12%, and 15% allulose. Chewy granola bar formulations Average water activity (2 weeks) Example 1A 0.61±0.0029 Example 1B 0.56±0.0025 Example 1D 0.53±0.0037 Example 1C 0.57±0.0025 Example 1E 0.53±0.0034 Example 1F 0.53±0.0055 Example 1G 0.50±0.0026 Example 1H 0.51±0.0064 Petition 870250065189, dated 07 / 28 / 2025, page 44 / 110 30 / 43 TABLE 10: Water activity results for chewy granola bar formulations with 5%, 10%, 12%, and 15% allulose. Chewy granola bar formulations Average water activity (2 weeks) Example 1I 0.51±0.0042 Example 1J -0.50±0.0020 Example 1K 0.51±0.0052 Example 1L 0.47±0.0059

[0071] The texture evaluation of the chewy granola bars was also conducted by a highly trained sensory examination panel (n = 11). Firmness intensity was measured using a Universal Scale of 0 to 15 points with industry standard references to support the examiners. Data were collected in replicates, and the averages in the table below represent the averages between replicates and examiners. As shown in Table 11, the addition of allulose resulted in a decrease in the texture and firmness evaluation score. However, the addition of LSS increased the firmness scores for both the bars with 5% and 10% allulose. TABLE 11. Sensory evaluation results for chewy granola bars Attribute Example 1A Example 1B Example 1C Example 1D Example 1E Example 1F Firmness 8.95 5.68 7.32 5.18 4.9 6.55

[0072] The results in Table 11 also confirm that as the allulose content increases, the perceived sensory firmness decreases (8.95 in the control with total sugar to 5.68 in the 5% allulose content and 5.18 in the 10% allulose content). The formulation with SLS together with allulose moved the firmness quality towards that of the control with total sugar. Petition 870250065189, dated 07 / 28 / 2025, page 45 / 110 31 / 43 Example 2 Production and analysis of high-protein bars using a binder syrup composition for bars.

[0073] High-protein bars were prepared by cooking each binder syrup to 78.0° °Brix and combining it with the dry ingredients. The bars were shaped and cut into 3 x 10 cm pieces. Similar to the test for the chewy granola bars in Example 1, water activity and texture (hardness) were measured using the same methods mentioned previously.

[0074] Table 12 shows high-protein bar formulations containing 10% allulose (dry basis). The Control high-protein bar formulation contained standard corn syrup with 62DE and is shown as Example 2A. 10% allulose replaced a portion of the 62DE corn syrup in the high-protein bar formulation shown as Example 2B. Low-sugar syrup and 10% allulose replaced a portion of the 62DE corn syrup in the high-protein bar formulation shown as Example 2C. 10% allulose and 42DE corn syrup were used to replace the 62DE corn syrup to improve the binding properties and texture of the high-protein bar formulation, as shown in Example 2D. TABLE 12: High-protein bar formulations with 10% allulose Ingredients Control corn syrup with 62DE 10% allulose + corn syrup with 62DE 10% allulose + corn syrup with 62DE + SLS 10% allulose + corn syrup with 42DE Example 2A Example 2B Example 2C Example 2D % % % % Dry ingredients Milk protein isolate 16.97 16.97 16.97 16.97 Whey protein isolate 14.87 14.87 14.87 14.87 Petition 870250065189, dated 07 / 28 / 2025, page 46 / 110 32 / 43 Alkalized cocoa powder 5.50 5.50 5.50 5.50 Binding ingredients Corn syrup with 62DE 42.58 30.35 15.18 -- Corn syrup with 42DE -- -- -- 30.85 SLS -- -- 15.72 -- Liquid allulose -- 13.51 13.51 13.51 Water 6.93 5.63 5.10 5.14 Glycerin 4.50 4.50 4.50 4.50 Almond butter 4.09 4.09 4.09 4.09 Chocolate liquor 2.00 2.00 2.00 2.00 Stevia sweetener 0.08 0.08 0.08 0.08 Flavoring Salt 0.50 0.50 0.50 0.50 Natural chocolate flavor 1.50 1.50 1.50 1.50 Vanilla extract 0.50 0.50 0.50 0.50 Total 100 100 100 100

[0075] Although it was possible to produce a bar according to the high-protein formulation of Example 2B, this bar did not maintain its shape during storage, and the pieces stuck together and to the packaging. It was not possible to conduct a texture or sensory analysis of the bar produced according to the high-protein formulation of Example 2B, since it was almost impossible to separate the pieces from each other, which again demonstrates the challenge of using allulose directly in bar applications.

[0076] Table 13 shows the DP distribution for the binder syrup ingredients used in the high-protein bar. Allulose consists mainly of monosaccharides (DP1), while the DP1 + DP2 content of corn syrup with 62DE, corn syrup with 42DE, and low-sugar syrup is approximately 71%, 34%, and 16%, respectively. TABLE 13: DP results for corn syrup with 62DE, corn syrup with 42DE, low-sugar syrup, and liquid allulose (dry basis) Ingredient DP Distribution (% of area) DP1 DP2 DP3+ Petition 870250065189, dated 07 / 28 / 2025, page 47 / 110 33 / 43 Corn syrup with 62DE 29.0 42.0 29.0 Corn syrup with 42DE 20.2 13.9 65.9 Low sugar syrup 4.9 11.0 84.1 Liquid allulose 99.8 0.1 0.1

[0077] Tables 14A and 14B show the DPI, DP2, and DP3+ content of the binder syrups for bars used in the high-protein bar formulations presented in Examples 2A to 2D. The higher DP1 content of the binder syrup for bars used in the high-protein bar formulation of Example 2B caused the bar to deform and lose its shape. The lower DP2 content in the binder syrup for bars used in the high-protein bar formulation of Example 2C provided increased stability. TABLE 14A: DP1, DP2, and DP3+ content in binding syrups for bars contained in high-protein bar formulations. Binding syrup for bars DP1 (% db) DP2 (% db) DP1+ DP2 (% db) DP3+ (% db) Example 2A 10.10 14.63 24.73 10.10 Example 2B 17.19 10.43 27.63 7.20 Example 2C 14.20 6.57 20.77 14.05 Example 2D 15.01 3.45 18.47 16.37 TABLE 14B. DP content converted to % of binder syrup. Binder syrup for bars DP1 (%) DP2 (%) DP1+ DP2 (%) DP3+ (%) Example 2A 29.00 42.00 71.00 29.00 Example 2B 49.38 29.95 79.33 20.67 Example 2C 40.77 18.86 59.63 40.34 Example 2D 43.10 9.90 53.03 47.00

[0078] Table 15 shows the hardness results for the high-protein formulations of Examples 2A and 2C to 2D. The bars of the formulation adjusted with 10% allulose proved to be slightly firmer than those of the Control. So, although the bars of Example 2B did not maintain their shape, the Petition 870250065189, dated 07 / 28 / 2025, page 48 / 110 34 / 43 formulations adjusted with SLS or corn syrup with 42DE enabled the production of a bar with a high protein content comparable to that of the Control in Example 2A. TABLE 15: Hardness results for high-protein bars containing 10% allulose High-protein bar formulations Average hardness (g-force) (2 weeks) Example 2A 5.508±719 Example 2C 7.579±742 Example 2D 8.359±570

[0079] Table 16 shows the percentage reduction in calories and sugar for the high-protein chew bar formulations of Examples 2A to 2D. Formulations with 10% allulose reduced calories by approximately 11% to 12% compared to the Control. Replacing a portion of the 62DE corn syrup with allulose reduced sugar by approximately 31%. The use of SLS and 42DE corn syrup also reduced sugar by approximately 54% to 65%. Consistent with Example 1, the sugar reduction did not include allulose as a sugar content. TABLE 16: % reduction in calories and sugar for high-protein bar formulations Calorie and sugar reduction Example 2A Example 2B Example 2C Example 2D Calories (kcal / 100 g) 322 286 286 283 Calorie reduction (%) ND 11.2 11.2 12.1 Sugars (g / 100 g) 26 18 12 9 Sugar reduction (%) ND 30.8 53.8 65.4

[0080] Table 17 shows the water activity results for the high-protein bar formulations from Examples 2A to 2D. Unlike the chewable granola bars, no notable difference was observed. Petition 870250065189, dated 07 / 28 / 2025, page 49 / 110 35 / 43 observed between the samples containing allulose and the sample containing total sugar. TABLE 17: Water activity results for high-protein bar formulations High-protein bar formulations Average water activity (2 weeks) Example 2A 0.50±0.0026 Example 2C 0.51±0.0043 Example 2D 0.52±0.0113

[0081] The texture evaluation of the high-protein bar formulations was conducted by a trained sensory examination panel. Firmness intensity was measured using the 15-point Universal Scale, as described in Example 1. The high-protein bar formulation from Example 2B was removed from the sensory analysis because it retained its shape during storage, with the pieces sticking together and to the packaging. TABLE 18: Sensory evaluation results for high-protein bar formulations Attribute Example 2A Example 2C Example 2D Firmness 6.9 7.8 8.6

[0082] Table 18 also shows that although allulose alone causes problems with binding and stability in bars with high protein content, supplemental formulation with SLS or replacement of the binder syrup with a corn syrup containing 42DE helps to produce bars with acceptable / comparable texture to the Control. Petition 870250065189, dated 07 / 28 / 2025, p. 50 / 110 36 / 43 Example 3 Comparison of the performance of binding syrups for bars, according to the invention, with binding syrups for bars of the prior art

[0083] The test was conducted to compare the performance of a food product composition containing a binding syrup composition for bars described herein with the mass bar compositions described in US Patent Application Publication No. 2016 / 0331014 (hereinafter in this document publication '014). The mass bars were reproduced and the texture of the mass bars was measured using the following methods.

[0084] The mass bar formulations used in the examples presented in publication '014 are mentioned in Table 19 below. The allulose product used in the examples of publication '014 was composed of 55% allulose and 45% fructose and 82% dry solids. The liquid allulose tested in Examples 1 and 2 has a dry solids content of 74% and an allulose purity of 95%. Publication '014 used 54.5% allulose syrup with 25% allulose and 20% fructose (54.5*0.82*0.55 = 25% allulose + 54.5*0.82*0.45 = 20% fructose).

[0085] In Table 19 below, the formulation of Example 3A used 54.5% liquid allulose with 74% solids and 95% purity (54.5*0.74*0.95 = 38% allulose); the formulation of Example 3B used an adjusted allulose content of 25% (35.6*0.74*0.95 = 25% allulose), with 19% crystalline fructose added to it to generate a composition equivalent to that of the example presented in publication '014; the formulation of Example 3C used 25% allulose + 19% SLS used in Example 1 to represent a binding syrup composition for bars, according to the invention; The formulation in Example 3D used approximately half of the 54.5% allulose syrup as liquid allulose (27.25%) + the remaining half as SLS used in Example 1 (27.5%); and the formulations in Examples 3E and 3F were parallel formulations that used... Petition 870250065189, dated 07 / 28 / 2025, page 51 / 110 37 / 43 other ingredients similar to those used in the examples in publication '014, i.e., HYSTAR® 5875 was used instead of Polysorb® 75 / 67 (similar dry solids percentage, both 75%, and comparable maltitol contents: HYSTAR® 5875 has approximately 60% maltitol, Polysorb® 75 / 67 has approximately 67% maltitol).

[0086] The binder syrups were heated to 75 °C, as described in publication '014. As noted in the lower part of Table 19, heating syrups with different dry solids to a certain temperature (75 °C in this case) results in different Brix values ​​in the binder syrups (this applies to any bar formulation). According to the methods of the invention, it is preferable to produce bars by heating the binder syrup composition for bars to a certain Brix (regardless of temperature), as described in Examples 1 and 2. However, in an effort to replicate the examples presented in publication '014, the same heating method used in publication '014 was used here. After reaching 75 °C, the binder syrups were combined with the dry ingredients and mixed in a Hobart mixer to form a dough ball.The dough balls were formed on a plate and cut into 3 x 10 cm pieces (the size of the pieces was not specified in the example presented in publication '014). The dough bars were stored in shell-shaped containers and placed in metallized bags. TABLE 19: Mass bar formulations Ingredients: Allulose (38%), Allulose (25%) + fructose (19%), Allulose (25%) + SLS (19%), Allulose (19%) + SLS, Corn syrup with 63DE + HFCS. 42 HYSTAR® 5875 Example 3A Example 3B Example 3C Example 3D Example 3E Example 3F Dry ingredients: Pea protein Nutralys® 58F 18.20 18.20 18.20 18.20 18.20 18.20 Whey protein concentrate 515 Fonterra 111762 18.20 18.20 18.20 18.20 18.20 18.20 Petition 870250065189, dated 07 / 28 / 2025, page 52 / 110 38 / 43 Nutriose® FM06 7.30 7.30 7.30 7.30 7.30 7.30 Binding ingredients Liquid allulose with 95% purity and 74% solids 54.50 35.60 35.60 27.25 0 0 LSS 0 0 18.90 27.25 0 0 Corn syrup with 63DE 0 0 0 0 27.25 0 High fructose corn syrup (HFCS) 42 0 0 0 0 27.25 0 HYSTAR® 5875 0 0 0 0 0 54.50 Crystalline fructose Now Real Foods 0 18.90 0 0 0 0 Canola oil 1.80 1.80 1.80 1.80 1.80 1.80 Total 100 100 100 100 100 100 Brix of final syrup 72.0 79.5 76.5 79.0 76.5 79.0

[0087] The hardness of the bar was evaluated using texture analysis (Stable Micro Systems TAXT2 texture analyzer). Both the CHOC2 / P4 method (the method mentioned in publication '014) and the texture analysis methods for the bar cutting test (the method mentioned in Examples 1 and 2 above) were used. Hardness was measured on day 1, day 7, and at 1.5 months, according to the example mentioned in publication '014. The water activity of the bars was also measured; methodology and results as described in Examples 1 and 2 above.

[0088] Table 20 shows the results of the texture analysis using the CHOC2 / P4 method mentioned in publication '014, which is incorporated herein in its entirety by reference. Publication '014 states that the mass bars made with allulose provided both sufficient hardness (i.e., more than 90 g) after manufacture and slow hardening (i.e., less than 300%) over 1.5 months compared to the other bars produced in the example. TABLE 20: Results of the texture analysis of the dough bar using the CHOC2 / P4 method. Dough bar formulation. Average hardness (g) [hardening rate]. Day 1 Day 7 1.5 months Petition 870250065189, dated 07 / 28 / 2025, page 53 / 110 39 / 43 Example 2 from publication '014 (allulose (25%) + fructose (20%)) 134 328 [145%] 521 [289%] Example 3A 120 ± 7.8 253 ± 8.3 [111%] 511 ± 22.6 [326%] Example 3B 260 ± 36.2 274 ± 33.1 [5%] 329 ± 36.1 [27%] Example 3C 632 ± 45.3 924 ± 46.0 [46%] 1.655 ± 99.5 [162%] Example 3D 1.268 ± 135.0 1.698 ± 135.6 [34%] 2.763 ± 145.7 [118%] Example 2 from publication '014 (CS with 63DE + HiSweet® 42) 92 206 [124%] 665 [622%] Example 3E 705 ± 76.2 726 ± 92.7 [3%] 1,198 ± 78.1 [70%] Example 2 from publication '014 (Polysorb® 75 / 67) 52 91 [75%] 250 [381%] Example 3F 875 ± 60.5 939 ± 123.0 [7%] 1,047 ± 113.3 [20%]

[0089] Example 3A showed a hardness and hardening rate at 1.5 months comparable to the allulose-containing bar from publication '014 (Table 20); however, it was very sticky and did not show good formation. The higher solids in Example 3B (final syrup 79.5 Brix) resulted in a harder bar than Example 3A (final syrup 72.0 Brix) on day 1, and also sticky, but had a more defined shape due to its higher solids content (Figure 1). The hardening rate of Example 3B on day 7 was only 5%. Overall, both the bars from Example 3A (allulose only at 38%) and Example 3B (allulose + fructose together) were the softest of all the bars prepared and not very well formed. This is in agreement with the data in Examples 1 and 2 above.

[0090] In the formulations of Examples 3C and 3D, the use of the allulose + LSS combination resulted in bars that were not sticky and exhibited a more defined bar shape. Hardness was also higher as desired, and the hardening rate was slower compared to the allulose-containing bar from publication '014 and the formulation of Example 3A. Overall, the bars were less sticky than the allulose-containing bars and maintained their shape better. Petition 870250065189, dated 07 / 28 / 2025, page 54 / 110 40 / 43

[0091] The bar formulations of Examples 3E and 3F were less sticky than the bar formulations of Examples 3A and 3B and maintained their shape better, similar to the bar formulations of Examples 3C and 3D. The hardness values ​​of the bar formulations of Examples 3E and 3F were much higher than their bar equivalents presented in publication '014, but were more in line with the bar formulations of Examples 3C and 3D. The hardening rates for the bar formulations of Examples 3E and 3F were also notably slower than their bar equivalents mentioned in publication '014. All bars prepared in Example 3 provided more sufficient hardness values ​​and a slower hardening rate compared to the allulose-containing bars shown in the examples of publication '014.

[0092] Hardness measured using texture analysis methods in bar cutting tests was also completed. The results of the hardness in bar cutting are shown in Table 21. Similar trends between samples were observed as in the other texture analysis method (Table 20). TABLE 21: Results of the texture analysis of the dough bar using the bar cutting test method Dough bar Average hardness (g) [hardening rate] Day 1 Day 7 1.5 months Example 3A 1.898 ± 283 3.588 ± 832 [89%] 5.899 ± 443 [211%] Example 3B 2.209 ± 174 2.530 ± 315 [15%] 2.555 ± 423 [16%] Example 3C 6.821 ± 669 8.042 ± 660 [18%] 13.500 ± 1.210 [98%] Example 3D 14.497 ± 1.319 16.353 ± 1.708 [13%] 26.016 ± 1.380 [80%] Example 3E 8.475 ± 1.318 7.442 ± 720 [12%] 9.783 ± 883 [15%] Example 3F 8.991 ± 1.783 8.806 ± 1.411 [2%] 9,360 ± 1,052 [4%]

[0093] Overall test findings show that using the allulose + LSS combination in protein dough bars resulted in non-sticky bars that had a well-defined shape and were easier to mold than the Petition 870250065189, dated 07 / 28 / 2025, p. 55 / 110 41 / 43 bars containing only allulose, as demonstrated in Examples 1 and 2 earlier in this document, even when the formulation from publication '014 was used. The allulose + LSS bars showed comparable hardness and water activity values ​​compared to corn syrup with 63DE + HFCS 42 and HYSTAR® 5875, which can be counted as commercial benchmarks since these ingredients are used in various types of bars. The allulose + LSS bars also hardened at a slower rate after 7 days compared to the allulose control, confirmed by two different texture analysis methods. No differences were observed in the hydration of the dry ingredients and / or the time required to produce the mass bars between allulose and the other syrup ingredients (all mass bars were prepared in the same way).

[0094] The method by which the bars were prepared in publication '014 by cooking at a certain temperature instead of a specific Brix is ​​not typically used, especially considering the varying percentages of solids in the syrups tested. To further illustrate this, Figure 1 is generated from the example presented in publication '014 to show the general tendency to increase the hardness of the bar by increasing the initial dry solids of the binder syrup (the binder syrup being heated to a certain temperature without regard to the Brix value). As shown in Figure 1 and Table 22, one of the reasons the allulose bar proved to be the hardest was because it had the highest initial dry solids percentage. The other bars would have achieved different hardness levels if their binder syrups had been heated to a similar Brix level instead of the same final temperature (75 °C).The Brix level of the final syrup is not the only factor affecting hardness; the chemical structure / composition (carbohydrate distribution) could also have some effect. Petition 870250065189, dated 07 / 28 / 2025, page 56 / 110 42 / 43 TABLE 22: Initial percentage of dry solids compared to bar hardness (day 1) Ingredient Initial dry solids (%) CHOC2 / P4 Bar hardness (g) on ​​day 1 Allulose 82 (examples in publication '014) 134 Lycasin® 80-55 80 (examples in publication '014) 80 Corn syrup with 63DE + HiSweet® 42 77.5 (approximately calculated) 92 HiSweet® 55 77 (HFCS 55 typical) 43 Polysorb® 75 / 67 75 (examples in publication '014) 52

[0095] The water activity of the bars was measured using a Rotronic HygroLab3 on day 1, day 7, and at 1.5 months, according to the examples presented in publication '014. The method included: Loading the analysis container to the center line with crumbled bar pieces and recording the average of 4 replicates. Table 23 shows that the water activity results for the mass bars did not change drastically over time. The addition of fructose drastically reduced water activity, which was unexpected and correlates beneficially with the improved shelf-life stability by inhibiting microbial growth. TABLE 23: Water activity results of the mass bar Mass bar Average water activity Day 1 Day 7 1.5 month Example 3A 0.57 0.58 0.56 Example 3B 0.42 0.40 0.45 Example 3C 0.54 0.52 0.59 Example 3D 0.55 0.58 0.58 Example 3E 0.56 0.56 0.55 Example 3F 0.57 0.56 0.56

[0096] It should be understood that although the invention has been described in conjunction with the detailed description thereof, the aforementioned description is intended to illustrate, and not limit, the scope of the invention, which is Petition 870250065189, dated 07 / 28 / 2025, page 57 / 110 43 / 43 defined by the scope of the appended claims. Other embodiments, advantages and modifications are within the scope of the following claims. The features disclosed in the aforementioned description, or in the following claims, or in the attached drawings, expressed in their specific forms or in terms of a means for performing the disclosed function, or a method or process for achieving the disclosed result, as appropriate, may, separately or in any combination of such features, be utilized to carry out the invention in its various forms. Petition 870250065189, dated 07 / 28 / 2025, page 58 / 110

Claims

1 / 2 CLAIMS 1. Binding syrup composition for bars, characterized by comprising: allulose in an amount of 15% to 37.5% of the binding syrup composition for bars; and at least one low-sugar syrup in an amount of 12.5% ​​to 75%, wherein the low-sugar syrup has a DP1 + DP2 content of less than 20% by weight, and optionally an additional syrup, wherein the binding syrup composition for bars has a DP1 + DP2 content of less than 60% and a DP3+ content greater than about 35%, wherein the ratio between the DP1 and DP3+ content is less than 2.0; and wherein the binding syrup does not include sucrose.

2. Binding syrup composition for bars, according to claim 1, characterized in that the allulose is a liquid syrup comprising at least about 85% allulose and about 15% other monosaccharides and / or disaccharides.

3. Binding syrup composition for bars, according to claim 1 or 2, the composition being characterized by not including any nutritive sweetener.

4. Binding syrup composition for bars, according to any one of claims 1 to 3, characterized by additionally comprising at least one additional binding ingredient.

5. Binding syrup composition for bars, according to claim 4, characterized in that the additional binding ingredient(s) is / are selected from the group consisting of water, glycerin, nut butters, flavorings and / or extracts, flavoring liquor, salt, fat, oil, bulking agents, polyols in an amount of 12.5% ​​by weight to about 50% by weight.

6. Binding syrup composition for bars, according to any one of claims 1 to 5, characterized in that the binding syrup composition for bars has a °Brix of at least 80 °Brix. Petition 870250065189, dated 07 / 28 / 2025, pp. 60 / 110

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